Pork Monggo.

You can have Pork Monggo using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pork Monggo

1. It's 1/2 of kilo pork cut into cubes.
2. Prepare 1 cup of hibe/dried shrimp.
3. It's 1 cup of monggo/mung beans.
4. It's 1 of ampalaya/bittermelon no seed sliced thinly,soaked in hot water.
5. It's 5 cloves of garlic minced.
6. Prepare 1 of onion diced.
7. It's 2 of tomatoes cubed.
8. You need 1-2 cups of malunggay leaves.
9. Prepare 2 tablespoons of fish sauce.
10. You need 1 of pork bouillon cube.
11. It's 6 cups of water.
12. You need of Cooking oil.
13. You need to taste of Salt and pepper.
14. You need of Optional: crushed chicharon and tinapa (smoked fish) flakes.

Pork Monggo step by step

1. In a pot, boil washed mung beans in water (make sure beans are covered in water, add more whenever necessary to avoid burning) for 30-45 minutes or until soft/cooked. Set aside..
2. Heat pan in oil and add garlic and onion. Cook until garlic is light golden brown and onion is translucent. Add tomatoes and dried shrimp cook for about 2-3 minutes.Add ampalaya/bitter melon or gourd that was soaked in hot water to remove bitterness (make sure to rinse and remove water from ampalaya). Set aside..
3. In the same pan, add pork and cook for about 20-30 minutes or until all sides have browned. If the cut pork has fat, I like making sure the fat part is toasted to make it crunchy. Or just throw the pork in the air fryer to cook..
4. Add cooked pork, garlic, onions, ampalaya/bittermelon, tomatoes, dried shrimp and pork cube to the pot with the cooked monggo beans and bring to a boil. Add fish sauce, salt, and pepper to taste. Simmer for about 5 minutes. Turn the heat off. Add malunggay leaves and cover pot for another 5 minutes to let the residual heat cook the leaves..
5. Serve with chicharon or tinapa flakes on top and with a side of steamed white rice..